Shelly's Recipe

PRALINE-PUMPKIN TORTE

Category: Tortes

3/4 cup firmly packed brown sugar
1/3 cup butter
3 tbsp whipping cream
3/4 cup chopped pecans
4 large eggs
1 2/3 cup sugar
1 cup oil
1 (15 oz) can pumpkin
1/2 tsp vanilla
2 cups flour
2 tsp baking powder and pumpkin pie spice
1 tsp baking soda and salt
Whipped Cream Topping
Chopped pecans

Cook first 3 ingredients in a saucepan over low heat, stirring until brown sugar dissolves. Pour into 2 greased 9 inch round cake pans, sprinkle evenly with 3/4 cup pecans. Cool. Beat eggs, sugar and oil in a mixer. Add pumpkin and vanilla, beat well. Combine flour and next 4 ingredients, add to pumpkin mixture, beating until blended. Spoon batter evenly into prepared cake pans. Bake at 325 for 30-35 minutes. Cool in pans on wire racks 5 minutes, remove from pans, and let cool completely on wire racks. Place 1 cake layer on serving plate, praline side up, spread evenly with half of whipped cream topping. Repeat layer. Sprinkle cake with chopped pecans. Store in refrigerator.